Spicy Snapper with Salad Trio

Back from Disney and back in the kitchen! It was fun, busy and magical : )

We were craving fresh fish when we got back, so here's what we did.

For the fish:

1. Preheat oven to 375

2. In a casserole dish, lay out 2 pieces of fresh snapper.

3. Season with: olive oil, salt, pepper, dried parsley, cayenne pepper, and red pepper flakes, lemon zest and juice.

4. Bake for 20-25 minutes. Simple.

Salad 1: Beat 'n Carrot

1. In a bowl, mix together 1 tbsp olive oil, 1 tsp red wine vinegar, salt, pepper, and freshly grated ginger (maybe a tsp or so).

2. Next drain one can of beets and slice. Add to dressing.

3. Grate in one large carrot.

4. Mix all together and voila.

Salad 2: Broccoli slaw

1. In a bowl, whisk together 1 tsp dijon, a few dashes Worcestershire, 2 or so spoon fulls of mayo, lemon juice, salt, pepper and a small sprinkle of sesame oil.

2. Add half a bag of broccoli slaw mix (help from the store!)

3. Mix all together and voila.

Salad 3: Chic Pea 'n Wheat

1. Cook about half cup of dried Bulgar wheat in some chicken stock (5 minutes or so) and let cool.

2. In a bowl, whisk together, a tbsp olive oil, a tsp red wine vinegar, lemon zest and juice, 1 tsp dried oregano and basil, grate in a clove of garlic, salt and pepper and mix well.

3. Drain and add one can chic peas.

4. Add 2 diced tomatoes.

5. Add about 1/2 cup of diced feta cheese.

6. Add your Bulgar.

7. Mix well and voila!

Prep your salads in the morning and allow them to sit in their vinaigrette all day. More flavor and time saving! All you have to really do near dinner time is your fish.

Moolicious!